Mini spinach, cherry tomato and ricotta quiches

These bite-size spinach, cherry tomato and ricotta mini quiches are fresh, healthy and perfect for the whole family. Easy to whip up and able to be kept in the fridge for up to a week, these delicious mini quiches are a great nutritious snack that will keep everyone going over the school holidays, and can also fit in the lunchbox!

Mini spinach, cherry tomato and ricotta quiches

Ingredients

3 sheets shortcrust pastry, slightly thawed

4 eggs

1 cup milk

3/4 cup ricotta cheese

3/4 cup shredded tasty cheese

2 cups tightly packed baby spinach

12 cherry tomatoes, halved

Pinch of salt and pepper

Olive oil cooking spray

Tomato Chutney:

1 red onion, diced

400g diced tomatoes

2 teaspoons curry powder

1 teaspoon ginger

2 tablespoons apple cider vinegar

1 tablespoon brown sugar

Method

Step 1. Heat a non-stick pan on medium heat and gently cook the spinach until wilted and soft, this shouldn’t take more than 30 seconds.